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The people of Yangzhou (Yangchow) have many variations of this dish. One of them has a generous amount of shrimp (prawns), and small pieces of meat, such as chicken and pork. The Cantonese, although notoriously reluctant to adopt customs and dialects of neighboring provinces, have enthusiastically taken this recipe over as their own, and have created a classic rice dish.
- For Mushroom Marinade:
- 1 teaspoon light soy sauce
- 1 teaspoon sugar
- Few drops sesame oil
- 6 Chinese dried mushrooms (available at Chinese stores), soaked for 30 minutes, stems discarded, and caps diced
6 tablespoons peanut oil
- 4 eggs, lightly beaten
- 1/4 cup diced boneless chicken breast
- 1/2 cup diced fresh uncooked peeled, deveined shrimp
- 1/2 cup diced Chinese barbecued pork (char sieu) (available at Chinese stores) or ham
- 4 scallions, chopped
- 4 cup long-grain white rice, boiled and chilled
- 1/2 cup frozen green peas
- 1/2 teaspoon salt
- Generous pinch of white pepper
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
FOR MUSHROOM MARINADE: Combine the mushroom marinade ingredients, add the soaked and sliced mushrooms and set aside to marinate.
Meanwhile, heat a wok and add 1 tablespoon of the peanut oil. Tilt the wok so that the oil swirls around the sides of wok, and heat until slightly hazy. Pour in half of the beaten eggs, tilting the wok so that a thin omelet is formed. Remove to cool, then cut into 1/4-inch shreds.
Add 2 more tablespoons of peanut oil to the wok, and when it begins to smoke, add the chicken and stir-fry for 1-2 minutes. Add the shrimp and cook for 1 minute. Add the barbecued pork, and cook for 1 minute. Toss together, then remove from heat and set aside with the omelet.
Heat the remaining 3 tablespoons of peanut oil, swirling the oil to coat the wok. Add the mushrooms and half of the scallions and stir-fry for about 1 minute. Return the meats to the wok and combine. Push the ingredients to the sides of the wok to make a hollow. Stir in the remaining eggs, and when the eggs are semi-cooked, add the rice.
Fry the rice until hot, stir and gently press out all the lumps, combining the eggs with the rice as you stir. Add the peas, salt, pepper, soy sauce, and wine. Continue to stir-fry over high heat for another minute. Stir in the remaining scallions.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
711 calories; 20g total fat; 180mg cholesterol; 741mg sodium; 106g carbohydrates; 3g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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